Preparation:
In saucepan, heat half of the oil over medium-high heat; brown kielbasa, stirring occasionally, for 5 minutes. Cover and refrigerate on paper towel-lined plate.
In same saucepan, heat remaining oil over medium heat; cook onion and garlic for 3 minutes. Stir in 8 cups water, split peas, rosemary, pepper and hot pepper flakes; bring to boil. Reduce heat, cover and simmer for about 50 minutes or until peas are tender.
Using whisk, stir vigorously to puree slightly. Stir in kielbasa, carrots, celery and salt; cook, stirring occasionally, for 15 minutes. Stir in cauliflower and parsley; simmer for 15 minutes or until cauliflower is tender. |
